Crispy pork(rou song su )

Crispy pork

Introduction:

"Every year after the Mid Autumn Festival, there are many moon cakes left at home. I've always tasted this kind of high-fat, high oil and high sugar snack, and I don't want to ask Zhangjia people to eat it more, but it's not suitable to store it for a long time. Let's change the way of eating and get rid of it quickly. After the moon cake is broken with a cooking machine, sweet or salty ingredients can be added according to one's own preference to make a variety of delicious stuffing, which is convenient and convenient. This time, the meat floss pastry is made of Yuntui moon cake and meat floss. It's very delicious. There's no greasy taste of moon cake in the taste. The prepared meat floss pastry is stacked in layers, and it's just so delicious that it's dregs fall off... "

Production steps:

Step 1: prepare the necessary raw materials.

Step 2: prepare moon cake and meat floss for filling heart.

Step 3: make oil skin: mix 180 grams of flour and 5 grams of custard powder, sift, add 25 grams of sugar and 50 grams of sunflower seed oil, and then add 70 grams of boiling water to make flocculent.

Step 4: knead into a smooth and delicate dough, cover with plastic film and let stand for 30 minutes. (remember not to over knead)

Step 5: making pastry: mix 120 grams of low flour and 55 grams of sunflower seed oil, and knead well. The softness of the dough is similar to that of the skin.

Step 6: making stuffing heart: break the cloud leg moon cake into small pieces, together with the meat floss, and use the cooking machine to break them into pieces.

Step 7: add a little sesame paste and a little cold water to mix well. (cold boiled water is just a little. It can be kneaded into a ball.)

Step 8: divide the stuffing into 28 grams, and rub it round. (it can also be divided according to the proportion I like. I just divided nine and made another purple potato stuffing.)

Step 9: divide the crust and pastry into 10 equal parts. I have 18 grams of crust and 10 grams of pastry

Step 10: pack a portion of oil skin into a portion of pastry to make the pastry, close the mouth down, put it in order, cover it with plastic film and relax for 10 minutes.

Step 11: take a portion of the pastry and roll it into a tongue.

Step 12: roll up from top to bottom.

Step 13: roll all in turn, cover with plastic wrap and relax for 15 minutes. Then roll it open, roll it up again, cover it with plastic film and relax for 15 minutes.

Step 14: take a roll of pastry, press the middle down with your thumb, so that the two ends close to the middle. (look at the picture carefully)

Step 15: press the style in the drawing.

Step 16: roll it into a round skin with slightly thick middle and slightly thin edge.

Step 17: wrap in the stuffing.

Step 18: turn the dough up slowly. (can't rub)

Step 19: make a ball. (be sure to close the mouth and pinch it tightly)

Step 20: close the mouth, put it down into the baking pan, wrap the rest, and brush a thin layer of egg liquid on the surface. Preheat the oven in advance: after 15 minutes of heating up and down at 170 ℃, turn off and heat up for another 5 minutes.

Materials required:

Ordinary flour: 180g

Custard powder: 5g

Fine granulated sugar: 25g

Sunflower seed oil: 50g

Boiled water: 70g

Low powder: 120g

Pork floss: 63g

Cloud leg moon cake: 1

Sesame paste: a little

Cold boiled water: a little

Note: the meat floss is left over from the previous bread. It's a little less. If you have it at home, it will be more fragrant if you add more.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Rou Song Su